Spamutta

Name: Spamutta
Ingredients: Grate four cupfuls raw carrots; two cupfuls parsnips; one cupful each of turnips; one cupful each of potatoes; one and a half cupfuls browned flour; one cupful coarsely-ground raw peanuts; one cupful green parsley; one-half teaspoonful crushed celery seeds; one teaspoonful salt; two tablespoonfuls oil; the yolks and whites of two separately beaten eggs

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Serve with mint sauce or plain mint and green peas.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 63. The excerpt below is the record exactly as published.

SPAMUTTA. Grate four cupfuls raw carrots, two cupfuls parsnips, one cupful each of turnips and potatoes. Add one and a half cupfuls browned flour, one cupful coarsely-ground raw peanuts. Flavor with one cupful green parsley and celery leaves, finely chopped, one-half teaspoonful crushed celery seeds, one teaspoonful salt, two tablespoonfuls oil, the yolks and whites of two separately beaten eggs

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